Shrimp & Pork Fu Yung Hai with Tomato Gravy

Fu Yung Hai is a classic Chinese Indonesian dish that you can find in most of Chinese restaurants in the country. Fu Yung Hai probably got influence from Cantonese egg foo young dish. It is basically deep-fried egg omelette with a bunch of vegetable and/or some meat inside. The main distinction is probably the tomato gravy poured on top of the Fu Yung Hai.

The other day, I got some duck eggs which is perfect to make Fu Yung Hai. Of course, you can definitely substitute the duck eggs with regular chicken egg. The only difference, I think, might be the texture. Overall, I cannot taste any difference between the two. Also, this shrimp and pork Fu Yung Hai along with the tomato gravy is always a hit in my family. Imagine the crispiness and savory flavor of Fu Yung Hai topped with the sweet and tangy flavor of the tomato gravy. Such a perfect combination.

Tip: The duck egg will give a bit of different texture than regular chicken egg. However, you can replace the duck egg with regular chicken egg. Also, pour the gravy right when you are about to eat the fu yung hai for the best flavor (so that it doesn’t get soggy).

Ingredients:

• 1 lb ground pork
• 1 lb shrimp – cleaned, deveined and chopped
• 4 duck eggs
• 2 stalks scallion – roughly chopped (divide into 2 portions)
• ¼ medium onion – chopped
• 1 medium carrot – julienned
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup corn starch
• Olive oil

Tomato Gravy:

• 1 paprika – remove the seed and chopped
• 1 can pineapple chunk – drain the water
• ¼ medium onion – cut like wedges
• 2 cloves garlic – minced
• 1 can sweet pea – drain the water
• 1 can chicken broth
• 4 tablespoons ketchup
• 2 tablespoon sugar
• 3 small limes – squeezed to get the juice
• 2 tablespoon corn starch
• Salt

Directions:

• In a large mixing bowl, mix ground pork, chopped shrimp, duck egg, 1 portion of chopped scallion, onion, carrot, salt, pepper and corn starch. Mix well.
• Heat up olive oil in a deep fryer under medium-heat.
• Place about two tablespoons of the mixture to the deep fryer and fry for about 10-15 minutes.
• Drain the excess oil and set aside. After that, repeat until all the mixtures are all fried.
• In a deep skillet, heat up about two tablespoons of olive oil.
• Once heated, add garlic and onion. Stir until it is fragrant.
• Then, add paprika, pineapple chunk, sweet peas, chicken broth, ketchup, sugar and lime juice. Give it a good stir and let it boil.
• In a small bowl, mix water and corn starch to make a corn starch mixture.
• Then, add the corn starch mixture to the sauce and let it boil. Once it is boiled, the sauce it’s done.
• Serve the Fu Yung Hai along with the tomato gravy. Pour the gravy when it’s ready to be eaten so that you get some crunch and enjoy while it is hot!